@floperasuperwow: #MINA || Fancam para texto de Mina #fancam #twice #sad

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Saturday 15 November 2025 16:59:47 GMT

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Antwort auf @Larry ⛓️ Veg Kolhapuri Ingredients: 1 carrot, chopped into bite-sized pieces 1 handful cauliflower florets 1 handful green beans, cut into pieces 1 handful green bell pepper, chopped 1 handful red onion, chopped into bite-sized pieces 1 handful frozen peas 2 tomatoes, pureed 1 tablespoon ginger-garlic paste 1 tablespoon red chili powder 1 handful cashews, soaked in water 1 tablespoon fresh coconut, grated 1 tablespoon cooking oil Fresh coriander leaves, chopped (for garnish) Cooked rice (for serving) For the Spice Mix: 1/2 teaspoon fennel seeds 1/2 teaspoon coriander seeds 1 teaspoon sesame seeds 5 black peppercorns 1 star anise 1 cinnamon stick 4 cloves 2 bay leaves Instructions: Sauté the Vegetables: Heat oil in a large pan over medium heat. Add the chopped carrot, cauliflower, green beans, green bell pepper, and red onion. Sauté for a few minutes until they are slightly tender but still crisp. Remove the vegetables from the pan and set aside. Toast the Spices: In the same pan, toast the following spices over medium heat: fennel seeds, coriander seeds, sesame seeds, black peppercorns, star anise, cinnamon stick, cloves, and bay leaves. Add the grated fresh coconut and toast for another minute until fragrant. Remove from heat. Grind the Spice Mix: Transfer the toasted spices and coconut to a spice grinder or blender. Add the soaked cashews and a little water. Blend into a smooth paste and set aside. Prepare the Dish: In the same pan, heat a little more oil if needed. Add the ginger-garlic paste and sauté until fragrant, about 1-2 minutes. Add the sliced red onion and cook until softened. Add the red chili powder and sauté briefly. Stir in the spice-cashew-coconut paste and the pureed tomatoes. Cook the mixture for a few minutes until the oil starts to separate from the paste. Add Vegetables and Peas: Return the sautéed vegetables to the pan, along with the peas. Stir well to coat the vegetables in the sauce. Cover and let it simmer for a few minutes until the vegetables are tender and the flavors are well combined. Serve: Serve it with steamed rice. Garnish with fresh coriander leaves. The Recipe is inspired by Make Eat Healthy ( on YT and IG) #cooking #food #EasyRecipe #EasyRecipes #Recipe #vegetarian #vegetarianrecipe #vegan #veganrecipes #indianrecipes #kolhapuri

Antwort auf @Larry ⛓️ Veg Kolhapuri Ingredients: 1 carrot, chopped into bite-sized pieces 1 handful cauliflower florets 1 handful green beans, cut into pieces 1 handful green bell pepper, chopped 1 handful red onion, chopped into bite-sized pieces 1 handful frozen peas 2 tomatoes, pureed 1 tablespoon ginger-garlic paste 1 tablespoon red chili powder 1 handful cashews, soaked in water 1 tablespoon fresh coconut, grated 1 tablespoon cooking oil Fresh coriander leaves, chopped (for garnish) Cooked rice (for serving) For the Spice Mix: 1/2 teaspoon fennel seeds 1/2 teaspoon coriander seeds 1 teaspoon sesame seeds 5 black peppercorns 1 star anise 1 cinnamon stick 4 cloves 2 bay leaves Instructions: Sauté the Vegetables: Heat oil in a large pan over medium heat. Add the chopped carrot, cauliflower, green beans, green bell pepper, and red onion. Sauté for a few minutes until they are slightly tender but still crisp. Remove the vegetables from the pan and set aside. Toast the Spices: In the same pan, toast the following spices over medium heat: fennel seeds, coriander seeds, sesame seeds, black peppercorns, star anise, cinnamon stick, cloves, and bay leaves. Add the grated fresh coconut and toast for another minute until fragrant. Remove from heat. Grind the Spice Mix: Transfer the toasted spices and coconut to a spice grinder or blender. Add the soaked cashews and a little water. Blend into a smooth paste and set aside. Prepare the Dish: In the same pan, heat a little more oil if needed. Add the ginger-garlic paste and sauté until fragrant, about 1-2 minutes. Add the sliced red onion and cook until softened. Add the red chili powder and sauté briefly. Stir in the spice-cashew-coconut paste and the pureed tomatoes. Cook the mixture for a few minutes until the oil starts to separate from the paste. Add Vegetables and Peas: Return the sautéed vegetables to the pan, along with the peas. Stir well to coat the vegetables in the sauce. Cover and let it simmer for a few minutes until the vegetables are tender and the flavors are well combined. Serve: Serve it with steamed rice. Garnish with fresh coriander leaves. The Recipe is inspired by Make Eat Healthy ( on YT and IG) #cooking #food #EasyRecipe #EasyRecipes #Recipe #vegetarian #vegetarianrecipe #vegan #veganrecipes #indianrecipes #kolhapuri

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